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From the Cook
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Roasted Butternut Squash Salad with Shallot Dressing and Bacon
Warning0 allergens identified
Roasted Butternut Squash Salad with Shallot Dressing and Bacon
Roasted Butternut Squash Salad
Bacon Croutons
Shallot Dressing
Roast the Butternut Squash
1
Preheat your oven to 400°F and line a baking sheet with parchment paper. Place the squash on the sheet and toss it with a little olive oil and salt and pepper. Bake it for 20 to 25 minutes or until it’s soft but not mushy. Remove the squash from the oven to cool, but leave the oven on for the croutons.
Make the Bacon and Croutons
1
While the squash is roasting, place the bacon in a cold frying pan and turn the heat on to medium. Cook for about 8 to 12 minutes for thick cut bacon (if using thin cut, it’ll take less time), flipping over every couple of minutes. Remove the bacon from the frying pan and place onto a paper towel lined plate. Set aside the rendered bacon fat to use on the bacon croutons later. Once the bacon has cooled, roughly chop it.
2
In the same oven where you roasted the squash and the same temperature, you’re going to roast the bacon croutons. Toss the cubed bread in the rendered bacon fat (or olive oil, if using instead), then arrange on a baking sheet. If your bacon isn’t that salty, you can season the bread with salt and pepper too. Bake the croutons for about 10 to 12 min or until desired crispness.
Make the Dressing
1
Make the vinaigrette by adding the ingredients to a high sided container and blend with an immersion blender. Taste for seasoning and sweetness (if you want it sweeter, add a bit more maple syrup). Note: alternatively, you can blend everything in a food processor, but it won’t get it as emulsified and smooth.
Finish and Assemble the Salad
1
If your pecans aren’t already toasted, toast them in a dry pan until they begin to smell nutty, about 3 minutes.
2
Assemble the salad by mixing the lettuce with the roasted squash, pecans, bacon, goat cheese, and croutons. Drizzle dressing over salad and toss to combine.
My Calorie Intake
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Tips & Tricks (5)
- Cut Squash for Even Roasting 🎯Cut butternut squash into uniform 3/4-inch cubes and toss with olive oil before roasting at 425°F for 25-30 minutes, stirring halfway through, to ensure caramelization on all sides and tender interiors.
- Render Bacon Fat Twice 🥓Save the bacon fat from cooking and use it again to coat bread cubes for croutons, which intensifies the smoky flavor and creates superior crispness compared to using oil alone.
- Emulsify the Vinaigrette Properly 🌊Whisk shallots with red wine vinegar and mustard first, then slowly drizzle in the bacon fat while whisking constantly to create a creamy, stable emulsion that coats the greens beautifully.
- Toast Pecans Before Assembly 🌰Warm raw pecans in a 350°F oven for 8-10 minutes just before serving to unlock their natural oils and enhance their nutty flavor, adding depth to every bite.
- Dress at the Last Moment ⏱️Assemble the salad with dressed greens only moments before serving, then top with warm roasted squash, warm croutons, and cheese so the heat slightly softens the goat cheese without wilting the lettuce.
Recipe Facts
Diet at a Glance
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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